Baked Zucchini Oatmeal
User Reviews
5
Baked Zucchini Oatmeal
Description
This baked oatmeal features shredded zucchini mixed with egg whites, unsweetened almond milk, and applesauce, providing moisture and subtle flavor. Rolled oats and vanilla protein powder form the base, with peanut butter powder and cinnamon adding depth. The oats absorb the liquids during baking, creating a firm but tender texture with a slight crisp on the edges once baked for 40 to 45 minutes. The brown sugar and stevia add a mild sweetness without overpowering the vegetable notes. Cooling before slicing helps the bake firm up, and chilling overnight improves flavor melding and cutting ease. Serving it with Nutella complements the mild oatmeal with a rich, chocolate-hazelnut spread. This dish can be prepared ahead and stored in the fridge to enjoy through the week.
The recipe can be adapted for dietary preferences by using gluten-free oats or dairy-free milk and protein powders. The Nutella spread can be portioned separately, allowing control over additional sweetness. This baked oatmeal offers a way to incorporate zucchini into breakfast while providing protein and fiber for sustained energy.
Ingredients
- 2 zucchini medium, 400g
- 1.5 cup egg white
- 1 cup almond milk or milk of choice, unsweetened, 240g
- 1/2 cup applesauce or mashed banana, unsweetened, 240g
- 1.5 Tbsp vanilla extract
- 1 tsp stevia or sweetener of choice to taste, liquid form
- 1.5 cups rolled oats 120g
- 1/2 cup vanilla protein powder 60g
- 1/4 cup brown sugar or maple syrup
- 1/4 cup peanut butter powder 32g
- 1 Tbsp cinnamon
- 1 Tbsp baking powder
- 1 tsp salt
- Nutella store-bought or homemade
Instructions
- Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper and spray with cooking spray.
- Peel your zucchini (if desired) then shred with a grater. Do not drain excess liquid.
- To a large bowl, add all the wet ingredients (zucchini through liquid stevia). Using a hand mixer, mix to combine.
- In a separate bowl, add all the dry ingredients (oats through salt) and whisk to combine.
- Add the dry ingredients to the wet ingredients and mix on low until all ingredients are incorporated.
- Pour mixture into prepared baking dish and spread out evenly.
- Bake for 40-45 minutes or until the edges start to turn golden brown and the center is set. Let cool completely before slicing. Even better, let cool to room temperature, then cover and chill in the fridge overnight. It's easier to cut after it's chilled and also it tastes better since the flavors have had time to come together!
- When ready to eat, slice and spread with Nutella or any of your other favorite oatmeal toppings and enjoy!
Notes
- Use certified gluten-free oats to make the bake gluten-free.
- Substitute dairy-free milk and plant-based protein powder for a dairy-free version.
- Store baked oatmeal covered in the refrigerator for up to one week.
- Serve Nutella as a spread on top or keep it separate to add as desired; it lasts up to two weeks refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1/8 of bake (204g) | |
| Calories | 149kcal | 7% |
| Carbohydrates | 16.4g | 5% |
| Protein | 15.6g | 31% |
| Fat | 2.3g | 4% |
| Saturated Fat | 0.2g | 1% |
| Fiber | 3.4g | 14% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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